olive_brik.jpg (49009 bytes)click on picture to enlarge California Ripe Olive Briks*
  24 servings
Amount Measure Ingredient
oz Almonds, slivered, toasted
1/2 cup, packed Cilantro leaves
1/2 cup Sun dried tomatoes in oil, rinsed
2 oz Anchovies, rinsed
1/4 cup Lemon Juice
1/2 tsp Salt
1/4 tsp Pepper
12  oz California Ripe Olives, well drained
4 ea Eggs, hard cooked
18 sheets Phyllo dough, thawed
1/3 cup Butter, melted
1/3 cup Olive oil

1.  Chop almonds, cilantro, tomatoes and anchovies with lemon juice and seasonings in a food processor.  Add olives and eggs, pulse until olives and eggs are coarsely chopped.

2.  Cut all dough into 4 lengthwise strips,  17 x 3 1/2 inches.  Work with three or 4 strips at a time, covering the remaining with a damp towel.  Bush dough lightly with combined butter and oil.  Place 2 tsp. of olive mixture about 1 inch from one end of each strip.  Fold the end over the filling at a 45 degree angle.  Continue folding at a 45 degree angle.  Continue folding at 45 degree angle the entire length of the strip until a triangle is formed.

3.  Place on baking sheet and bush with remaining oil mixture.  Bake in preheated 375 F oven 18 minutes or lightly browned

Calories 175,  fat 11g,  Cholesterol 45g, Sodium 398mg, Carbohydrate 12g,  Protein 4g, Calories from fat 60%

* California Olive Olive Producers,  picture and recipe